That’s a great choice, dear. Spinach and artichoke stuffed chicken breast is a delicious and easy dish that combines creamy cheese, tender spinach, and juicy chicken. It’s perfect for a weeknight dinner or a special occasion. Let me show you how to make it.
First, let’s talk about the ingredients. You will need:
4 boneless, skinless chicken breasts
4 ounces of cream cheese, softened
1/4 cup of shredded mozzarella cheese
1/4 cup of grated parmesan cheese
1/4 cup of chopped artichoke hearts, drained
1/4 cup of frozen spinach, thawed and squeezed dry
2 cloves of garlic, minced
Salt and black pepper, to taste
2 tablespoons of olive oil
1 teaspoon of Italian seasoning
1/2 teaspoon of garlic salt
1/4 teaspoon of paprika
Toothpicks, to secure the chicken
Prepare:
Preheat the oven to 375°F (190°C) and lightly grease a baking dish. In a small bowl, mix the cream cheese, mozzarella cheese, parmesan cheese, artichoke hearts, spinach, and garlic.
Season with salt and pepper to your liking. This will be your spinach and artichoke filling. Make a slit in each chicken breast to create a pocket without cutting all the way through.
Season both sides of the chicken with salt and pepper. Spoon approximately 2 tablespoons of the filling into each chicken pocket and use toothpicks to secure it closed.
Whisk together olive oil, Italian seasoning, garlic salt, and paprika to brush over the stuffed chicken breasts in another small bowl.
Place the chicken in the prepared baking dish and bake for 25 to 30 minutes until cooked through with bubbly filling. The internal temperature of the chicken should reach 165°F (74°C).
The cooking:
Transfer the baking dish with the chicken to the oven and bake it for around 25 to 30 minutes, or until the chicken is fully cooked and the filling is all bubbly.
Make sure that the internal temperature of the chicken reaches 165°F (74°C). You can use a meat thermometer to check if it’s done.
Once it’s ready, take it out of the oven and let it rest for about 5 minutes before serving. This will help keep all those delicious juices and fillings inside.
Enjoy your spinach and artichoke stuffed chicken breast with your favorite side dishes like salad, rice, or pasta.
Here are some tips you can follow to decorate your dish:
- Sprinkle some chopped parsley or cilantro on top of the chicken to add a pop of color and freshness.
- Drizzle a bit of lemon juice or balsamic vinegar over the chicken for an extra tangy and vibrant touch.
- Serve the chicken with roasted cherry tomatoes or asparagus on the side to create a delightful contrast in flavors and textures.
- Garnish the plate with lemon wedges or basil leaves to infuse it with a fragrant aroma and enhance its taste.
The nutritional value:
Spinach and artichoke-stuffed chicken breast is a super healthy dish packed with protein, low in carbs, and loaded with essential nutrients like calcium, iron, vitamin A, vitamin C, and fiber.
It’s great for building muscle, strengthening bones, boosting immunity, and improving digestion. Plus, it’s gluten-free and keto-friendly, so it can cater to different dietary preferences.
This delicious meal works well any time of the day, but especially for dinner, as it fills you up without feeling heavy or bloated. It also keeps you satisfied longer and helps curb unhealthy snacking later on.
Notes:
1. Make sure the chicken breasts aren’t too thick or thin. If they’re too thick, they’ll take longer to cook, and the filling might leak out. If they’re too thin, they’ll dry out and become tough. You can use a meat mallet to flatten the chicken to an even thickness of about 1/2 inch (1.3 cm).
2. Don’t overstuff the chicken pockets. Putting in too much filling will cause it to spill out while baking and create a mess. Use a spoon to measure the filling and press it firmly into the pockets. You can also seal the edges with your fingers or a fork if you’d like.
3. Don’t forget to use the toothpicks. They’re crucial for keeping the chicken pockets closed and preventing the filling from escaping.
4. Make sure not to overcook the chicken. If you do, it’ll become dry and rubbery, completely ruining its texture and flavor. You can check if it’s done by using a meat thermometer or cutting into one of the chicken breasts to see if the juices run clear and there’s no pink meat left.
Also, halfway through baking, you can cover the dish with aluminum foil to prevent excessive browning of the chicken.
The origin:
Spinach and artichoke-stuffed chicken breast is a dish that combines elements from both American and Italian cuisines. It’s inspired by the popular spinach and artichoke dip, which is a creamy and cheesy spread often served with bread or chips as an appetizer.
This dip originated in the United States back in the 1950s, believed to have been influenced by its Italian counterpart made with artichokes, cheese, and mayonnaise.
By stuffing the chicken breast with this delicious dip, you can create a satisfying and flavorful main course option.
This dish has so many variations and adaptations that you can make it your own based on what you like and the ingredients you have.
For instance, feel free to switch up the cheese with options like feta, cheddar, or even goat cheese. And don’t be afraid to get creative with the filling by adding bacon, mushrooms, sun-dried tomatoes, or olives.
You can also play around with different seasonings, such as cumin, curry, or cajun, for some extra flavor. The possibilities are endless, and it’s all about experimenting with different combinations and flavors that tickle your taste buds!
How long does it take to make the artichoke and spinach stuffed chicken breast?
It usually takes around 20 to 25 minutes to bake the spinach and artichoke stuffed chicken breast in a 375°F (190°C) oven. You can use a meat thermometer to check if the inside of the chicken reaches an internal temperature of 165°F (74°C), which means it’s fully cooked and safe to eat.
Related dishes:
Artichoke and lemon chicken;
Spinach and feta stuffed chicken breast;